Squid Naengi Chojang Salad
Quick answer
- Total time
- 24 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
The earthy smell of early-spring naengi (shepherd's purse) gives this squid salad with chojang, a sweet-sour chili dressing, its seasonal character.
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The greens are cleaned of roots and grit, then dipped only briefly in salted boiling water to soften their bitterness while keeping their aroma.
Ingredients
Instructions
- 1
Score the inside of 200 g cleaned squid with shallow cuts, then slice it into bite-size pieces.
Bring a pot of water to a rolling boil first so the squid cooks quickly instead of soaking in warm water.
- 2
Add the squid to the boiling water and blanch it for less than 30 seconds.
As soon as the edges curl and the surface turns opaque, lift it out and chill it in ice water to stop the cooking.
- 3
Wash 70 g naengi carefully, removing soil and fine roots.
Blanch it in salted boiling water for 15 seconds, then rinse under cold water and squeeze out excess moisture so the dressing does not become watery.
- 4
Tear 90 g lettuce into large pieces and cut 70 g cucumber into half-moons.
Drain both well and keep them cold; dry vegetables hold the chojang better and keep the salad crisp.
- 5
Whisk 1 tbsp gochujang, 1.5 tbsp vinegar, 1 tbsp oligosaccharide syrup, and 0.5 tsp minced garlic until smooth.
Stir in 1 tsp sesame oil last so its aroma stays clear and the sauce remains glossy.
- 6
Right before serving, combine the lettuce, cucumber, naengi, and chilled squid lightly.
Add the chojang in portions and toss gently, stopping when the ingredients are coated but not weighed down, then plate at once.
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